Crisp green cabbage gets salted and drained until perfectly crunchy, then tossed with grated carrots and sliced scallion greens for color and bite. The dressing whisks up tangy and smooth with apple cider vinegar, Dijon mustard, celery seed, and black pepper for that classic sharp, peppery finish. A short rest in the fridge lets the vegetables soften just slightly while the flavors meld into something creamy and well-balanced. It's the kind of crunchy, tangy side that works alongside grilled meats, pulled pork, or fish straight off the smoker. Simple prep, big payoff, and it holds up well if you make it a few hours ahead. This one's a reliable pick for a Paleo spread any time slaw is on the menu.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Toss the shredded cabbage with the kosher salt in a large mixing bowl. Let it sit for 10 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel. Discard the liquid.
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper until smooth and fully combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
